This easy Instant Pot White Chicken Chili will quickly become a family favorite. You only need a few chicken breasts, simple pantry ingredients, and just 20 minutes of cook time!
This creamy chili is a version of my healthy white chicken chili and crockpot white chicken chili.
If I had to choose one soup to make all year round, it would be this Instant Pot white chicken chili. As soon as the chicken is shredded and the cream cheese melts, everyone lines up with bowls. Here is why:
Why You’ll Love This Recipe
- It’s so delicious: This chili is creamy without being heavy, with tender chicken, hearty cannellini beans, a tangy taste, and mild spices that both kids and adults enjoy.
- Toppings are customizable: You can top it with diced avocado, lots of cilantro, green onion, and tortilla chips.
- So easy to make: This is one of the easiest healthy family dinners. Just dump everything in the pot and let it cook. Minimal effort, and the whole family is fed!
Ingredients for Instant Pot White Chicken Chili
This Instant Pot recipe is very versatile and easy to customize. The ingredients are forgiving, so you can adjust as needed.
- Chicken: Boneless skinless chicken breasts or chicken thighs. You can even use frozen chicken breasts. Cook time stays the same.
- White beans: Use low sodium or no salt added canned cannellini beans, navy beans, or great Northern beans. Pinto beans work in a pinch.
- Corn: Fresh, cooked, frozen (no need to thaw), or canned (drained) corn all work.
- Veggies and fruit: White or yellow onion, fresh cilantro, and fresh lime juice.
- Broth: Low sodium chicken broth, chicken stock, Instant Pot chicken broth, or vegetable broth. You can also use bouillon cubes or paste diluted with water.
- Diced green chilies: Use a 4-ounce can from the Mexican food aisle. You can also use minced jalapeno (seeds removed) or salsa verde.
- Spices: Chili powder, garlic powder, ground cumin, salt, and pepper.
- Dairy: Greek yogurt or regular yogurt, plus cream cheese.
How to Make White Chicken Chili in Instant Pot
You can use a 6, 8, or 10 quart Instant Pot. See Tips for a 3 quart pot.
Step 1:
Add chicken breasts (fresh or frozen) whole to the Instant Pot. Add corn, onion, green chilies, beans, and spices.
We add dairy after cooking because it can scorch under pressure.
Step 2:
Cook on High Pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then switch the valve to Venting.
If you release pressure right away, the chili may splatter. Shred the chicken with 2 forks right in the Instant Pot.
Step 3:
Add yogurt, cream cheese, and herbs. You can use all yogurt, all cream cheese, or heavy cream. This recipe balances health and creaminess.
Tips for Best Results
- Don’t stir the ingredients: After adding them to the pot, do not stir. This helps avoid the Burn message.
- To double the recipe: Only double in an 8 or 10 quart Instant Pot. Do not fill past the 2/3 line. Cook time stays the same.
- For a 3 quart Instant Pot: Cut all ingredients in half but keep the same cook time.
Variations
You can make this chili more or less spicy, change the chicken type, or use dried beans.
- Shredded chicken: Leftover shredded chicken or turkey works great. Cook as directed.
- Rotisserie chicken: Add shredded rotisserie chicken (bones optional). Pressure cook for 10 minutes instead of 20. Add salt at the end because rotisserie chicken is already seasoned.
- Using frozen chicken: Frozen chicken breasts cook the same time. Just separate the pieces.
- Ground chicken: Saute ground chicken first using the Saute setting, breaking it into small pieces. No need to fully cook it.
- Chicken thighs: Use bone-in or boneless thighs and cook as directed.
- Dried beans: Use 1 cup rinsed (not soaked) dried white beans with 2 cups chicken stock and cook for 35 minutes.
- Make it spicy: Add chopped jalapeno at the end.
- Lighten it up: Skip cream cheese and mash some beans to make it creamy naturally.
How To Serve White Chicken Chili
Everyone loves a hot bowl of this Instant Pot white chicken chili. Kids especially love adding their own toppings. Serve it over rice, over a baked potato, or with cornbread or cornbread muffins.
Favorite toppings
- Diced avocado
- Jalapenos
- Tortilla chips or tortilla strips
- Cilantro and green onion
- Greek yogurt or sour cream
- Shredded cheddar cheese or cotija
Storing Leftovers
- Store: Keep leftovers in the fridge in an airtight container for up to 5 days. It tastes even better the next day.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop on low heat.
More Instant Pot Recipes to Try
Instant Pot White Chicken Chili
This easy Instant Pot White Chicken Chili becomes a family favorite with just a few chicken breasts, pantry staples, and only 20 minutes of cook time!
Prep: 5 minutes
Cook: 20 minutes
Pressure Up and Down Time: 20 minutes
Total: 45 minutes
Servings: 8 servings
Equipment
Ingredients
- 1 small onion, diced
- 2 × 15 oz cans cannellini or great Northern beans, drained and rinsed
- 2 cups corn, fresh or frozen
- 1 cup low sodium chicken broth
- 4 ounces diced green chilies
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- Ground black pepper, to taste
- 1 pound (or 2 large) chicken breasts, boneless and skinless
- Small bunch cilantro, chopped
- 1/2 cup Greek yogurt (or sour cream)
- 2 ounces cream cheese
- Juice of 1 lime
- Tortilla chips, avocado, yogurt, and limes for serving
Instructions
- Add onion, beans, corn, broth, green chilies, cumin, chili powder, garlic powder, salt, and pepper to the Instant Pot. Place chicken on top. Do not stir.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 20 minutes.
- Let pressure release naturally for 10 minutes, then Quick Release by turning the valve to Venting.
- Open the lid, remove chicken, and shred with 2 forks.
- Return chicken to the pot and add cilantro, Greek yogurt, cream cheese, and lime juice. Stir well.
- Serve hot with tortilla chips, jalapenos, avocado, yogurt, sour cream, or hot sauce.
🥰 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
- Store: Refrigerate up to 5 days or freeze up to 3 months. Thaw overnight and reheat on the stovetop.
- Make ahead: Combine ingredients and refrigerate in the Instant Pot insert for up to 2 days. Add chicken before cooking.
- Freezer meal: Add all step 1 ingredients (except broth) to a freezer bag. Freeze up to 3 months. Cook from frozen with broth.
- Dried beans: Use 1 cup dried beans with 2 cups stock and cook for 35 minutes.
- Frozen chicken: Add frozen chicken directly, separated. Same cook time.
- 3 Quart Instant Pot: Cut ingredients in half but keep the same cook time.
Nutrition
Serving: 1 cup
Calories: 249 kcal
Carbohydrates: 30 g
Protein: 22 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 45 mg
Sodium: 495 mg
Fiber: 7 g
Sugar: 4 g
Nutrition information is an estimate.
FAQs
Q: How long to cook white chicken chili in instant pot?
White chicken chili in an Instant Pot typically takes 15–20 minutes on High Pressure for fresh chicken, or up to 30 minutes for thicker cuts.
Q: How do I make this chili on the stovetop?
To make chili on the stovetop, you will first brown your meat and vegetables in a large pot, then add the remaining ingredients and simmer for at least 30 minutes so the flavors can meld together.
Q: What to serve with white chicken chili?
White chicken chili is a creamy, savory dish that pairs best with sides that add crunch, soak up the broth, or provide a fresh, acidic counterpoint. Ideal accompaniments include warm cornbread, tortilla chips, and fresh toppings like lime and avocado.
Q: Can you freeze white chicken chili?
Yes, you can absolutely freeze white chicken chili, and it is considered a very freezer-friendly, make-ahead meal. It can be stored in the freezer for up to 3–4 months.